Yan Shen, Xinmin Li, Guoliang Ma, Yue Zhao, Xiaolan Jiang, Li-Ping Gao, Tao Xia, Ya-Jun Liu
{"title":"Roles of YABBY Transcription Factors in the Regulation of Leaf Development and Abiotic Stress Responses in Camellia sinensis","authors":"Yan Shen, Xinmin Li, Guoliang Ma, Yue Zhao, Xiaolan Jiang, Li-Ping Gao, Tao Xia, Ya-Jun Liu","doi":"10.48130/bpr-2022-0004","DOIUrl":"https://doi.org/10.48130/bpr-2022-0004","url":null,"abstract":"","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126964988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Shuran Zhang, Jiqiang Jin, Jiedan Chen, S. Ercişli, Liang Chen
The purine alkaloids, including caffeine, theobromine, and theacrine, are one of the most important quality and functional components of tea plants and commercial teas. In this paper, we review the component, biosynthetic mechanism and genetic variation of purine alkaloids in tea plants. The content of caffeine and theobromine in 403 accessions Chinese tea germplasms core collection preserved in the National Germplasm Hangzhou Tea Repository were analyzed using High Performance Liquid Chromatography (HPLC). The purine alkaloid profiles of different tea varieties, germplasm types, geographical origin, seasons, were highlighted. Some naturally low caffeine or caffeine-free, high theobromine or high theacrine germplasms were identified and the possible biosynthetic mechanism of hypernormal purine alkaloid content in tea plants were partially revealed. Some Cleaved Amplified Polymorphic Sequences (CAPS) DNA markers were developed for the identification of purine alkaloid content. The potential application of genetic engineering and DNA markers developed based on the low caffeine TCS1 (tea caffeine synthesis gene) alleles for marker assisted selection (MAS), and cocoa tea and kucha in low caffeine/high theacrine tea cultivar breeding programs were also reviewed.
{"title":"Purine alkaloids in tea plants: component, biosynthetic mechanism and genetic variation","authors":"Shuran Zhang, Jiqiang Jin, Jiedan Chen, S. Ercişli, Liang Chen","doi":"10.48130/bpr-2022-0013","DOIUrl":"https://doi.org/10.48130/bpr-2022-0013","url":null,"abstract":"The purine alkaloids, including caffeine, theobromine, and theacrine, are one of the most important quality and functional components of tea plants and commercial teas. In this paper, we review the component, biosynthetic mechanism and genetic variation of purine alkaloids in tea plants. The content of caffeine and theobromine in 403 accessions Chinese tea germplasms core collection preserved in the National Germplasm Hangzhou Tea Repository were analyzed using High Performance Liquid Chromatography (HPLC). The purine alkaloid profiles of different tea varieties, germplasm types, geographical origin, seasons, were highlighted. Some naturally low caffeine or caffeine-free, high theobromine or high theacrine germplasms were identified and the possible biosynthetic mechanism of hypernormal purine alkaloid content in tea plants were partially revealed. Some Cleaved Amplified Polymorphic Sequences (CAPS) DNA markers were developed for the identification of purine alkaloid content. The potential application of genetic engineering and DNA markers developed based on the low caffeine TCS1 (tea caffeine synthesis gene) alleles for marker assisted selection (MAS), and cocoa tea and kucha in low caffeine/high theacrine tea cultivar breeding programs were also reviewed.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122958593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Huijuan Zhao, A. I. Mallano, Fangdong Li, Penghui Li, Qiong Wu, Yanli Wang, Yunze Li, N. Ahmad, W. Tong, Yeyun Li, Zhengzhu Zhang, Enhua Xia
{"title":"Characterization of CsWRKY29 and CsWRKY37 transcription factors and their functional roles in cold tolerance of tea plant","authors":"Huijuan Zhao, A. I. Mallano, Fangdong Li, Penghui Li, Qiong Wu, Yanli Wang, Yunze Li, N. Ahmad, W. Tong, Yeyun Li, Zhengzhu Zhang, Enhua Xia","doi":"10.48130/bpr-2022-0015","DOIUrl":"https://doi.org/10.48130/bpr-2022-0015","url":null,"abstract":"","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"49 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128817159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tea plant ( Camellia sinensis ) diseases are one of the factors that reduce tea production yield and quality. Herein, a new leaf disease of tea plants was observed in tea plantations. A representative isolate was obtained from diseased leaf by the traditional fungus separation method. The isolate identified was confirmed as Muyocopron laterale based on morphological and molecular results and phylogenetic tree analysis. Pathogenicity tests were conducted on tea plant seedlings, and which is fulfilling Koch’s postulates. The disease was first identified in C. sinensis leaves caused by M. laterale in China. In the future, the results of this studies will enrich our knowledge and help control tea leaf disease. new
{"title":"First report of Muyocopron laterale causing a new leaf disease of Camellia sinensis in China","authors":"Hao Jiang, Mengting Zhang, Youjia Zhou, Xuehui Li, Jiaxun Li, Chuankui Song","doi":"10.48130/bpr-2022-0010","DOIUrl":"https://doi.org/10.48130/bpr-2022-0010","url":null,"abstract":"Tea plant ( Camellia sinensis ) diseases are one of the factors that reduce tea production yield and quality. Herein, a new leaf disease of tea plants was observed in tea plantations. A representative isolate was obtained from diseased leaf by the traditional fungus separation method. The isolate identified was confirmed as Muyocopron laterale based on morphological and molecular results and phylogenetic tree analysis. Pathogenicity tests were conducted on tea plant seedlings, and which is fulfilling Koch’s postulates. The disease was first identified in C. sinensis leaves caused by M. laterale in China. In the future, the results of this studies will enrich our knowledge and help control tea leaf disease. new","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132651594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Physicochemical difference of coffee beans with different species, production areas and roasting degrees","authors":"Xinrong Liu, Yanan Fei, Weiqing Wang, Shumin Lei, Chao Cheng, Zhiqiang Xing","doi":"10.48130/bpr-2022-0007","DOIUrl":"https://doi.org/10.48130/bpr-2022-0007","url":null,"abstract":"","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134400278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The chemical composition of Yuhua tea is in a state of constant change during tea processing. However, the dynamic changes in this complex metabolic process remain unclear. Therefore, we detected the changes of compounds in the five stages of processing of Yuhua tea, and carried out metabolomic analysis based on UPLC–MS. In total, 898 metabolites were detected in the five different stages. In the spreading and fixation processes, the differences in metabolites were the most significant, with 127 and 150 metabolites, respectively, undergoing significant changes. During the spreading period, the levels of amino acids and their derivatives, as well as flavonoids, increased sharply, and most continued to increase or stabilized after spreading. In addition, only 26 and 95 metabolites changed significantly during the rolling and drying processes, respectively. Orthogonal projections to latent structures-discriminant analysis showed that the metabolomics of tea changed significantly during the manufacturing process, especially amino acids and derivatives, flavonoids and lipids. This study provides a comprehensive overview of the metabolic changes during the processing of stir-fried green tea, which has potential significance for quality control and flavor improvement of tea.
{"title":"Targeted metabolomics reveals dynamic changes during the manufacturing process of Yuhua tea, a stir-fried green tea","authors":"Kexin Zhang, Taiyu Ren, Jieren Liao, Shan-shan Wang, Zhongwei Zou, Yuanchun Ma, Fang Li, W. Fang, Xujun Zhu","doi":"10.48130/bpr-2021-0006","DOIUrl":"https://doi.org/10.48130/bpr-2021-0006","url":null,"abstract":"The chemical composition of Yuhua tea is in a state of constant change during tea processing. However, the dynamic changes in this complex metabolic process remain unclear. Therefore, we detected the changes of compounds in the five stages of processing of Yuhua tea, and carried out metabolomic analysis based on UPLC–MS. In total, 898 metabolites were detected in the five different stages. In the spreading and fixation processes, the differences in metabolites were the most significant, with 127 and 150 metabolites, respectively, undergoing significant changes. During the spreading period, the levels of amino acids and their derivatives, as well as flavonoids, increased sharply, and most continued to increase or stabilized after spreading. In addition, only 26 and 95 metabolites changed significantly during the rolling and drying processes, respectively. Orthogonal projections to latent structures-discriminant analysis showed that the metabolomics of tea changed significantly during the manufacturing process, especially amino acids and derivatives, flavonoids and lipids. This study provides a comprehensive overview of the metabolic changes during the processing of stir-fried green tea, which has potential significance for quality control and flavor improvement of tea.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"326 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133471177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
F. Huang, Jihua Duan, Y. Lei, Zhen Liu, Yan-Hong Kang, Yi Luo, Yingyu Chen, Youyong Li, Shuoqian Liu, Saijun Li, Zhonghua Liu
Tea is considered to be a well-known and widely consumed beverage and Hunan province is rich in tea plant germplasm. In order to better conserve and utilize Hunan tea plant resources, 110 tea accessions from seven geographical origins were used to assess genetic diversity of Hunan tea plant germplasm through genotyping by sequencing (GBS) technology. As a result, a total of 311,044 high-quality single nucleotide polymorphism (SNP) markers were obtained. Population structure, phylogenetic relationships and principal component analysis (PCA) divided the entire accessions into three groups. The genetic diversity and population differentiation analysis showed that the mean observed heterozygosity (Ho) ranged from 0.16 to 0.24, while the mean polymorphic information content (PIC) ranged from 0.14 to 0.17, and mean minor allele frequency (MAF) ranged from 0.11 to 0.14. Analysis of molecular variance (AMOVA) indicated that 81.38% of the total variance was derived from within populations, which suggested a rich genetic diversity in Hunan tea germplasms. Furthermore, a core tea germplasm set was developed, which was comprised of 22 tea plant accessions and maintained the whole genetic diversity of the entire collection. This work should be valuable for conservation and utilization of tea germplasm in Hunan.
{"title":"Genetic diversity, population structure and core collection analysis of Hunan tea plant germplasm through genotyping-by-sequencing","authors":"F. Huang, Jihua Duan, Y. Lei, Zhen Liu, Yan-Hong Kang, Yi Luo, Yingyu Chen, Youyong Li, Shuoqian Liu, Saijun Li, Zhonghua Liu","doi":"10.48130/bpr-2022-0005","DOIUrl":"https://doi.org/10.48130/bpr-2022-0005","url":null,"abstract":"Tea is considered to be a well-known and widely consumed beverage and Hunan province is rich in tea plant germplasm. In order to better conserve and utilize Hunan tea plant resources, 110 tea accessions from seven geographical origins were used to assess genetic diversity of Hunan tea plant germplasm through genotyping by sequencing (GBS) technology. As a result, a total of 311,044 high-quality single nucleotide polymorphism (SNP) markers were obtained. Population structure, phylogenetic relationships and principal component analysis (PCA) divided the entire accessions into three groups. The genetic diversity and population differentiation analysis showed that the mean observed heterozygosity (Ho) ranged from 0.16 to 0.24, while the mean polymorphic information content (PIC) ranged from 0.14 to 0.17, and mean minor allele frequency (MAF) ranged from 0.11 to 0.14. Analysis of molecular variance (AMOVA) indicated that 81.38% of the total variance was derived from within populations, which suggested a rich genetic diversity in Hunan tea germplasms. Furthermore, a core tea germplasm set was developed, which was comprised of 22 tea plant accessions and maintained the whole genetic diversity of the entire collection. This work should be valuable for conservation and utilization of tea germplasm in Hunan.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123020769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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